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Topic: Pasquini Livia (14 msgs / 291 lines)
1) From: Thom Underwood
This is a multi-part message in MIME format.
First - Gin... Don't know why the font is small for you.  I do plentiful =
email and hate small fonts.  On my end I use a 12 pt. Garamond.
Second - Mike... Thanks for your response.  Other than trying the crema =
faker once when I first got the Solis I never used it.  I'll continue to =
experiment with tamp pressure and grind (though I think good grind will =
have to wait for Rocky) and explore espresso results.  Mind you the wife =
was impressed with the difference in taste (between the Solis and the =
Pasquini) right away.
Another question then.  I love the almost immediate firm puck I now get =
which is, I assume, caused by the back flushing feature on the Pasquini. =
 How often should I put in the blank basket and run a formal backflush =
(other than cleaning with Urnex)?
I'll try to stall the Pasquini - but it has pump power that feels like a =
Mack truck.  I could stall the Solis with no problem.
Sure glad I have a roaster that can produce quantity beans for all this =
testing.
Regards - Thom

2) From: miKe mcKoffee

3) From: Barbara Greenspon
This is a multi-part message in MIME format.
Thom Underwood wrote:
<Snip>
I love my Pasquini Livia which I have had for about a year and a half.
We back flush it every week and do a through cleaning every other week.  
Works great for us.
Congratulations, and have a wonderful time.  It would be hard not to 
love this machine
Barbara

4) From: AlChemist John
I too back flush after every shot and keep a blank PF handy and ready to go.
I noticed no one answered your time question.  I actually start my count 
from the time I see flow.  So, I start the shot, usually count to 5-7 and 
expect flow.  Then I start my 20-23 second count for my shot.  For 
ristrettos, that first time is sometimes as long as 10 seconds, but then I 
still "pull" for another 20-23.
Sometime around 10:13 PM 7/7/2004, miKe mcKoffee typed:
<Snip>
--
John Nanci 
AlChemist at large
Zen Roasting , Blending & Espresso pulling by Gestalthttp://www.dreamsandbones.net/blog/http://www.chocolatealchemy.com/

5) From: Terry Stockdale
At 11:17 PM 7/7/2004, you wrote:
<Snip>
Thom,
I'm with Gin on this one.  We both use Eudora for our emails.  Your 12 pt 
Garamond comes out very small.  No one else's emails come through that way, 
so they are either sending plain text or at least not using Garamond.
Would you pick a different font?
Terry
--
Terry Stockdale -- Baton Rouge, LA
   http://www.terrystockdale.com

6) From: Terry Stockdale
At 11:17 PM 7/7/2004, you wrote:
<Snip>
Thom,
I'm with Gin on this one.  We both use Eudora for our emails.  Your 12 pt 
Garamond comes out very small.  No one else's emails come through that way, 
so they are either sending plain text or at least not using Garamond.
Would you pick a different font?
Terry
Terry Stockdale --  Baton Rouge, LA
 http://www.terrystockdale.com

7) From: Spencer W. Thomas
Sorry, I can't help myself.  If you post in TEXT ONLY, then the reader 
can select the font and you won't get any complaints!  :-)
Thom Underwood wrote:
<Snip>

8) From: Alex Fitch
I may be getting my hands on a slightly used Pasquini Livia. It is  
several years old (15) or so. It leaks around the frothing wand when  
the valve is open, the tank needs replacing, and not sure what else. I  
know they are an expensive machine but is it worth the investment?  
Does anyone have any experience with them?
Thanks
------------------------------
Alex Fitch
Alex
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9) From: Sandy Andina
Be careful. (Is it a 90A or 90S? The latter seem to have fewer  
problems due to not having the programmable electronics to possibly go  
blooey). Even when they work, steaming is difficult to control--best  
to get a 2-hole tip to replace the stock  4-hole tip or turbo frother,  
which froth too powerfully.  The knobs have a smaller range of travel  
than the larger knobs on most e61 group machines, so that's another  
control issue when steaming. best to steam no less than 8 oz. at a  
time and probably discard the extra.  It can be left on 24/7, but you  
will accelerate gasket wear (and the gaskets are a pain to change when  
they get ossified).  Livias don't like to be updosed the way you can a  
Silvia or an e61 machine; but the grouphead bolted to the boiler does  
provide good temp. stability for pulling shots (paradoxically, you may  
need to pull a flush before brewing, but for warming rather than  
cooling the PF).
There are also known issues with metal plating flaking into the boiler  
water (the boiler is plated brass).
On Jul 13, 2008, at 10:05 PM, Alex Fitch wrote:
<Snip>
Sandy Andina
www.myspace.com/sandyandina
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10) From: Michael Dhabolt
Sandy,
The best no-nonsense, no BS, concise review I've read in many a moon.  Kudos.
Mike (just plain)
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11) From: Alex Fitch
Sandy,
Thank you for the detailed info. It is actually just a Livia. No "90"  
noted anywhere on the machine, not even on the serial number tag. Does  
you general info still hold true?
Thanks again.
------------------------------
Alex Fitch
Alex
On Jul 14, 2008, at 3:23 PM, Sandy Andina wrote:
<Snip>
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12) From: Sandy Andina
Alex,
For all I know, the older Livias may actually be more robust--I don't  
know if Bezzera was already making the internals back then. From what  
I understand, the flaking plating problem (leading to shorting and  
melting circuit boards) cropped up only in the last three years, so  
they may not have started cutting corners until then. However, the  
frothing and dosing advice should still apply.
On Jul 17, 2008, at 11:36 AM, Alex Fitch wrote:
<Snip>
Sandy Andina
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13) From: Alex Fitch
Sandy,
You are correct about the frothing wand it has 4 holes. I will look in  
to changing it. I am not sure where to look for the flaking but I will  
give it a good look over. And at this point the price is that of  
shipping it. It has been lightly used, needs a serious descaling.
With what you said I think I will take it.
------------------------------
Alex Fitch
Alex
On Jul 17, 2008, at 2:53 PM, Sandy Andina wrote:
<Snip>
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14) From: Sandy Andina
Alex,
Unless you have experience descaling an HX machine, I strongly suggest  
having it professionally descaled--descaling an HX is fairly tricky,  
unlike descaling a single-boiler or backflush-cleaning an HX.  The  
flaking would be internal, on and possibly in the boiler--but I don't  
think that was an issue on older Livias because they may not have had  
plated boilers.  Very easy to find a 2-hole tip--Chris' Coffee, Whole  
Latte Love, 1st-Line, 1st in Coffee all carry them. I like the Gold  
Pro the best.
On Jul 17, 2008, at 4:49 PM, Alex Fitch wrote:
<Snip>
Sandy Andina
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